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Avocado Summer Soup

Avocado Summer Soup

Get a hearty dose of healthful monounsaturated fats in this fragrant and beautifully colored low-carb avocado soup. Chilled and refreshing, it's perfect for eating al fresco on a hot summer night!
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Ingredients

Directions

Yield:
8 servings

Serving size:
1/8 of recipe

Sauté the onion and garlic in the oil until soft and fragrant. Set aside.

Peel and chop the avocado. Purée in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.

Add chicken broth and hot sauce. Process until blended. Pour into a large serving bowl and add the chopped cilantro and milk. (Use more or less to achieve desired consistency.)

Add salt to taste and chill for 2 to 3 hours before serving.

Garnish with more chopped cilantro.

Nutrition Information:

Calories: 125 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 50 mg, Fiber: 3 g

Exchanges per serving: 1/2 carbohydrate, 1 fat.

Image and recipe provided courtesy of Charles Mattocks.

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